Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Pickled Jalapeños and Carrots

Share

Lobo
Moderator
Moderator

Posts : 20848
Thanked : 977
Join date : 2013-01-12

Pickled Jalapeños and Carrots

Post by Lobo on Sun 24 Jan 2016, 1:07 am


Pickled Jalapeños and Carrots

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 90 minutes
Also called escabeche, this dish is served as a condiment with many Mexican meals. Set it out with your tacos or your favorite Tex-Mex food and let guests add as they please. The best part about this incredibly flavorful recipe is that the pickles only get better with time, so make this well in advance.



  • Printer Friendly Version






  • 1

Ingredients:


  • 1 1/2 cups (12 fl. oz./375 ml) distilled white vinegar
  • 1/4 cup (2 oz./60 g) sugar
  • 1/2 tsp. kosher salt
  • 1 bay leaf
  • 5 peppercorns
  • 3 jalapeño chiles, cut into 1/8-inch (3-mm) slices
  • 1 large carrot (about 4 oz./125 g), peeled and cut on the diagonal into 1⁄4-inch (6-mm) slices
  • 1/2 red onion, sliced

Directions:

In a saucepan over medium heat, combine the vinegar, sugar, salt, bay leaf and peppercorns and cook, stirring once or twice, until the sugar and salt dissolve, about 2 minutes.

Add the jalapeños, carrot and onion and reduce the heat to low. Cook, stirring occasionally, until the vegetables are soft, about 1 1/2 hours. Using a slotted spoon, transfer the pickles to a serving bowl and let cool. Serve immediately or store in an airtight container in the refrigerator, with enough pickling liquid to cover, for up to 2 weeks. Makes about 3 cups (18 oz./560 g).

Adapted from Williams-Sonoma Taco Night, by Kate McMillan (Weldon Owen, 2014)

    Current date/time is Fri 24 Feb 2017, 8:47 am